1 pound wild salmon, skin removed
1 tablespoon toasted sesame oil
1 clove garlic, pressed
1 teaspoon peeled and minced fresh ginger
¼ cup chopped scallions (white and green parts)
¼ cup toasted sesame seeds
2 large eggs 
Preparation
Rinse the salmon, pat dry and cut into ¼-inch cubes
In a large bowl, combine salmon, oil, ume, garlic, ginger, scallions, sesame seeds and eggs
Form the mixture into 2-inch patties
Heat the grapeseed oil in a large skillet
Cook the patties for 4 to 6 minutes per side, until golden brown
Transfer patties to a paper towel-line plate and serve hot
